Last night a menu featuring ingredients like foie gras, calf’s liver and veal prepared by chef Jacques Erasmus of the recently opened Hemelhuijs restaurant in Waterkant Street, Cape Town, dishes paired with the sweet wines of Nederburg.

Savoury with sweet – why not? South Africa’s “stickies” are generally of a high standard but have come be perceived as “dessert wines” and hence they get relegated to the end of the meal when many diners lack the resilience to cope with their general richness. Foie gras matched with Sauternes is well-established so no completely unprecedented.